Progress Report on a Computer Assisted Instruction Module for a Dietary Evaluation Experience for a University Food and Nutrition Course.

Boren, Angela

Preliminary results compared computer assisted methods versus traditional mathematics processes to determine the nutrient content of foods for a dietary evaluation study. Objectives were to compare the two methods with regard to (1) computation time spent by students and staff, (2) accuracy, and (3) cost. The need for more sophisticated methods and procedures to streamline traditional student dietary evaluation methods used in nutrition courses is discussed. (Author/CMV)